Sizzlin’ Fajitas for dinner

It’s Monday again.  Hope you all had a great start to your week.


I had a taste for some juice this morning, so I whipped up a glassful in my Breville Juice Fountain.  I juiced about 1/2 a cantaloupe, 2 kiwi, 1 apple, and 2 stalks celery.  Hit the spot!  I enjoyed that with another bagel spread with the Herbed Cream “Cheese”.



Lunch was leftovers.  I usually always make more than enough dinner so we can get a few lunches out of them during the week too.  It makes lunchtime much less stressful when I know I can just pull something out of the fridge and nuke it.  Today, I reheated a small piece of the Veggie Lasagna from the other night.  I was still hungry after that so I also had 1/2 of a Tempeh Reuben Sandwich.


Another delicious dinner!  Portabella Mushroom Fajitas.  The marinade I used was from More Peas and Thank You by Sarah Matheny.  I used a variety of veggies, marinaded them for about an hour, then roasted them in a 400 degree oven for about 20-30 minutes.  Layered the veggies on a Whole Wheat Tortilla, topped with raw shredded red cabbage and avocado slices and served it all up next to a cherry tomato and cucumber salad.

Fajitas (this made a lot…enough for 4 w/ leftovers)

2 red bell peppers

2 yellow bell pepper

2 green bell peppers

1 large zucchini

1 package baby portabella mushrooms

1 large yellow onion


2 tbsp Worcestershire sauce

2 tbsp vegan soy sauce (or Braggs Liquid Aminos)

2 tbsp apple cider vinegar

1 tsp liquid smoke

1 tbsp mince garlic

1 tsp chili powder

1 tsp cumin

Whisk all together, pour over veggies and marinate for at least 30 minutes.

Cherry Tomato and Cucumber Salad

2 medium cucumbers

1 pint cherry tomatoes

2-3 tbsp red wine vinegar (I really like vinegar, so use less if you don’t love it)

1 tbsp EVOO (extra virgin olive oil)

Several shakes of dried dill (fresh would be better, but I forget to plant it this year)

Mix all together and refrigerate until serving.



100 pushups

100 jumping jacks

Various squats, leg kicks, crunches, calf raises, etc…about 10 minutes worth while M was dancing and pretending to exercise as well.

Until tomorrow….


2 thoughts on “Sizzlin’ Fajitas for dinner

  1. Nirvana

    Left overs from saturday for lunch and dinner today plus a kale/banana smoothie with almond milk, flax meal and cacao nibs at breakfast and I added chia seeds to my oatmeal at breakfast. I also had celery with almond butter for a snack 🙂


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